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Chicken and Dumplings with Sage




Source of Recipe


WW In One Pot cookbook






Recipe Introduction


Serving size is 1 cup of stew and 1 dumpling. 7 points per serving.





List of Ingredients



• 2 tsp. canola oil
  
• 1 lb. skinless, boneless chicken breasts, cut into 1-inch pcs.
  
• 1/2 tsp. salt
  
• 1 onion, chopped
  
• 2 carrots, chopped
  
• 2 celery stalks, chopped
  
• 3 1/2 cups low-sodium chicken broth
  
• 1 russet potato (8-oz.) cubed
  
• 1/4 cup fresh green beans, trimmed and cut into 1-inch pcs.
  
• 1 cup frozen peas
  
• 1 2/3 cups reducred-fat baking mix
  
• 2/3 cup fat-free milk
  
• 1 tsp. chopped fresh sage or 1/2 tsp dried sage
  
• 1/2 tsp. freshly ground pepper
  






Instructions



1. Heat 1 tsp. of the oil in a nonstick dutch oven over medium-high heat. Add the chicken; sprinkle with the salt and cook, turning occasionally, until browned, about 6 minutes. Transfer chicken to a bowl; set aside.
   
2. Add remaining 1 teaspoon oil to the same dutch oven; then add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables begin to soften and brown slightly,about 6 mintues. Add the broth and potato and bring to a boil. Reduce the heat and simmer, covered, until the potato is almost tender, about 10 minutes. Add green beans and cook until crisp-tender, about 6 minutes. Stir in the browned chicken and the peas and heat through, about 2 minutes.
   
   
3. Meanwhile, to prepare the dumplings, combine the baking mix, milk, sage and pepper in a bowl until a soft dough forms.
   
4. Drop the dough by rounded tablespoons onto the simmering stew, amking a total of 6 dumplings. Simmer uncovered for 10 minutes. then cover and simmer until the dumplings have doubled in size and are cooked through, about 10 mintues longer.